Pub-Style Guinness Beef Stew

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty beef stew simmered with Guinness stout, root vegetables, and fresh herbs for a robust and warming meal. This Irish-inspired beef recipe, ready in about 125 minutes, pairs beef chuck, cubed, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cubed
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced onion
• 3 medium, peeled and sliced carrots
• 2, sliced celery stalks
• 3 minced garlic cloves
• 12 oz Guinness stout
• 3 cups beef broth
• 2 tbsp tomato paste
• 2 tsp fresh thyme
• 1 bay leaf
• 2 large, peeled and cubed potatoes
• 2 tbsp chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss 2 lbs cubed beef chuck with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for about 4 minutes per side until a deep crust forms, then remove and set aside.
3. Step 3: Add 1 large diced onion, 3 sliced carrots, and 2 sliced celery stalks to the pot; sauté for 6 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 12 oz Guinness stout, scraping up browned bits from the bottom. Add 3 cups beef broth, 2 tbsp tomato paste, 2 tsp fresh thyme, and 1 bay leaf. Return beef to the pot and bring to a simmer.
5. Step 5: Cover and cook on low heat for 1 hour, then add 2 large peeled and cubed potatoes. Continue simmering covered for another 30 minutes until beef and potatoes are tender.
6. Step 6: Remove bay leaf, stir in 2 tbsp chopped fresh parsley, adjust seasoning with salt and pepper as needed, and serve hot.